Guacamole salad

Jill Dupleix
This avocado salad takes inspiration from the popular dip guacamole.
This avocado salad takes inspiration from the popular dip guacamole. Photo: Edwina Pickles
Difficulty
Easy
Dietary
Vegetarian

Normally, the avocado goes into the guacamole. Here, the avocado becomes the bowl for the rest of the guacamole ingredients (and a few red kidney beans for fun), making every mouthful rich, creamy. fresh and tangy.

Ingredients

1 red onion

1 red capsicum, finely diced

2 celery stalks, finely sliced

½ cucumber, peeled and diced

2 tomatoes, peeled and diced

1 tbsp pickled jalapeno peppers, diced

400g red kidney beans, drained and rinsed

handful of rocket leaves

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 tsp ground cumin

sea salt and black pepper

2 ripe avocados

1 tbsp toasted cumin seeds

3 tbsp coriander leaves

corn chips and limes for serving

Method

1. Finely slice one half of the red onion and finely dice the other half. Mix with the capsicum, celery, cucumber, tomatoes, jalapenos, red kidney beans and rocket. Add olive oil, lime juice, ground cumin, sea salt and pepper and toss well.

2. Cut the avocados in half and remove stones. Arrange on serving plates (cut a small section off the base so they sit flat) and spoon the salad on top. Scatter with toasted cumin seeds and fresh coriander and serve with corn chips and lime wedges.